Cooker’s Pot

You’ll Need:

4 ounces fine noodles
1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
2 cups sliced celery
1/2 cup catsup
1 (2 1/2 ounce) jar sliced mushrooms
1 (14 1/2 ounce) can tomatoes
2 teaspoons salt
1/4 teaspoon pepper

Procedure:

Add 1 1/2 teaspoons salt to 1 1/2 quarts water. Bring to a boil. Cook noodles in boiling water until done. While noodles cook, cook and stir ground beef and onion in large skillet until meat is brown and onion is tender. Drain off fat. Stir in drained noodles, celery, catsup, mushrooms (with liquid), tomatoes, salt and pepper. Cover; simmer 30-45 minutes.

Yields 4 servings.

You’ll Need:

1/2 box ( 8 oz / 227g ) Notta Pasta
1 & 1/4 lbs sea scallops
Lemon & Pepper Seasoning Salt, to taste
2 Tbsp butter
1 bunch scallions, chopped, greens separated from whites
4 cloves garlic, minced
2 tsp Madras curry powder
1 & 1/2 cups plain, whole milk yogurt
1 lemon (1 Tbsp fresh lemon juice & 4 wedges)
2 Tbsp chopped cilantro

Procedure:

1. Put a large pot of salted water on to boil for pasta.
2. Pat scallops dry and sprinkle with lemon & pepper seasoning salt.
3. In a large skillet, melt butter over a medium-high heat, until foamy. Pan-sear scallops until lightly browned on both sides. Transfer to plate and cover to keep warm.
4. In same skillet saute the white parts of scallions and garlic until soft. Add curry powder and stir until incorporated and fragrant. Add yogurt and lemon juice. Cook until combined and heated through.
5. Cook Notta Pasta in boiling water according to box directions, stirring frequently. Drain and briefly rinse.
6. Add Notta Pasta and green parts of scallions to skillet. Toss until combined. Pour Pasta onto platter or divide between four plates. Top with scallops and any accumulated broth. Sprinkle with cilantro and serve with lemon wedges.